So far, this meatball recipe has made just about everyone happy. Like, really happy.
Meatballs have always proved a bit of a challenge in my world. As someone with Celiac Disease, I can never eat meatballs in restaurants because of the breadcrumbs. I love the idea of making meatballs at home, but can’t seem to get that juicy quality that restaurants are so good at producing. I also have people in my life that love meatballs but can’t always eat them; a partner who tries to reduce red meat intake, and a friend who has allergic reactions to ground beef. But luckily for me, I work with a great chef who just happened to drop a turkey meatball recipe in my lap.
I made these meatballs at home by myself, hoping that everything went well. Not only were they easy to assemble (seriously, throw everything into a bowl and mix!), the spinach and parsley gave them a nice green color. I substituted gluten free breadcrumbs into the mix and gave them a little pan fry out of the oven for a nice brown crust. I even froze some of my mixture so that I could make the meatballs again, without the (already short) prep time.
The end result did not disappoint. Not only was I impressed with the overall quality and how easy they were to make, but these meatballs seem to work for everyone I feed them to. Using ground dark turkey meat gives them a flavor closer to red meat than I expected, satisfying meat lovers like me. My partner loved the flavor of these meatballs and the lean protein, and my friend with the red meat allergy was ecstatic to have a meatball recipe she could actually eat.
Easy? Check. Flavorful? Check! Lean and full of veggies? Check and check.
- 1 small onion, grated
- 3 garlic cloves, minced
- 1 large egg
- 1/4-cup whole wheat bread crumbs (**for a gluten free version, you can add the same amount of cooked quinoa vs. the breadcrumbs)
- 3 tablespoons organic ketchup
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup packed baby spinach, stems removed, chopped finely
- 1/2 cup grated parmesan
- 1-teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-pound ground dark turkey meat (can substitute with white meat ground turkey)
- Preheat the oven to 375F. Line a baking sheet with parchment.
- Add the onion, garlic, egg, breadcrumbs, ketchup, parsley, Parmesan, spinach, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a baking sheet with parchment.
- Drizzle a little olive oil on top to help brown.
- Flip over ½ way through cooking time to allow both sides to brown.
- Bake for 20 minutes total, until cooked through.
- Often, I make these ahead and reheat them in a non-stick pan to get a little sear on them and serve hot!